Thursday, September 18, 2008

Hearty Early Fall Stew

It looks like we can kiss summer goodbye here in ye olde northe. The nights are quite cool (threats of frost) and the days, while sunny, have that fallish nip in the air. Suffice it to say the bike ride into campus in the morning is a tad chilly. Weather like this makes me think of pumpkins, beautiful leaves, and tasty stews like this one. I love the whole potatoes and baby carrots because they give it a really hearty look and texture.

METHOD1. Heat oil over medium heat in a large pot. Saute onions, celery, leek, and garlic for 7-10 mins, until soft and translucent. Add potatoes, carrots, and beans and mix well.2. Add enough water to cover veggies about 3/4 of the way (i.e. some veggies should be poking out of the water). Add seasonings (including parsley) and sauces and bring to bubbling. Reduce heat, cover, and simmer for 15-20 mins, until potatoes and carrots are soft.3. Put flour and soy milk in a container with a tight-fitting lid and shake to mix together. Add to stew with peas and bring to bubbling. Add more liquid, or more flour mixture to get the consistency you like. Adjust seasonings to taste and serve.